Roquefort Spread

[edited for clarity]

1/3 or 1/2 pound of Roquefort cheese
1 large or 3 small packages of Philadelphia Cream Cheese
3 buds of garlic, minced fine
Cream, to thin

Let Roquefort stand in a bowl until rather soft.
Mash and then put in soft cream cheese.
Add minced garlic.
Mash all together with fork until well blended.
Put in cream a little at a time.

It can be rather thin because it hardens and thickens when put in the fridge in a jar.

[Note: the "(over)" at the top merely means there is a unrelated recipe on the back.]

Beef with Lemon Barbecue Sauce [incomplete]

[transcribed from handwritten recipe card, some parts hard to read--use best judgement]

1-1/2  lbs ground beef
1 tbsp lemon juice
1/2 cup water (or mushroom juice)
(browned chopped mushrooms if desired)
2 eggs slightly beaten
4 slices stale bread finely diced
1/4 cup finely chopped onion
2 tsp seasoning salt

Mix and shape into individual meat loaves [6 loaves]

Topping (triple this)

[1/2]* cup ketchup      *[? - hard to read]
[1/3]* cup brown sugar    *[? - hard to read]
1 tsp dry mustard
[1/4]* tsp ground cloves (scant)      *[? - hard to read]
[1/4]* tsp ground allspice (scant)      *[? - hard to read]

6 thin lemon slices

Put shaped meat loves into greased oblong pan.
Bake 15 minutes [at] 350 degrees.
Cover with topping and place lemon slices on each loaf.
Continue baking [for] 30 minutes, basting occasionally.

Serve with sauce in pan spooned over loaves.

4 Servings.